Meatball Soup
1 pound ground beef
1/2 pound ground pork
1 cup onion, finely chopped
4 clove garlic, finely chopped
1 1/2 teaspoon instant tapioca
1 (about 2 teaspoons) lemon zest
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon red pepper, crushed
3 tablespoon olive oil
6 cup low-sodium chicken broth
3 sprig fresh oregano, chopped
3 sprig parsley, chopped
1 1/2 tablespoon fresh oregano
1 1/2 tablespoon parsley
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Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally — 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth — about 20 seconds. Shape into 1-inch meatballs and set aside. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs — 12 at a time — until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through — about 3 minutes. Serve hot.
Game Night Menu
Garlic & Herb Bread
Roasted Leeks & Carrots
Classic Pineapple Upside-Down CakeÂ
Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake.Â
Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).